Creamy Cucumber Salad is a fresh salad with crisp cucumbers and onions tossed in a tangy dressing. This simple side dish is ideal for picnics, cookouts, and weeknight meals.
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This fresh cucumber salad is a summer staple in our house. The combination of crisp veggies and a tangy, creamy dressing is perfection.
Why You Will Love This Salad
- Quick and easy - Summer salads are supposed to be fuss-free. This one is as easy as slicing and tossing the veggies with the dressing.
- Refreshing crunch - The veggies retain crispness even after softening in the dressing.
- Tangy dressing - Apple cider vinegar lends a tangy note to the sour cream and mayo dressing. A touch of honey adds a hint of sweetness.
- The go-with-everything salad is the perfect sidekick for everything from weeknight meals to weekend cookouts, from burger night to barbecues.
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Ingredients
- English cucumbers - These are my first choice for this salad. They have tender, edible skin and tiny seeds that need not be removed.
- Red onion - My go-to onion for salads. Shallots can be substituted for a milder onion flavor.
- Mayonnaise and sour cream - I prefer using full-fat for richness. Greek yogurt can also be used.
- Apple cider vinegar - Adds a sweet tang to the dressing. White wine or champagne vinegar can also be used.
- Honey - Agave and maple syrup are also great options.
Step-by-Step Instructions
See the recipe card for complete instructions and ingredient amounts.
- Peel the cucumber (OPTIONAL). I like to peel alternating strips of skin for a striped effect.
- Slice the veggies. Use a mandoline to slice the cucumbers and onion into thin, even slices, no more than ⅛-inch thick.
- Build the salad. Combine the mayo, sour cream, vinegar, and honey in a mixing bowl and whisk together. Season with salt and pepper to taste. Add the cucumbers and onions and toss to coat with the dressing. Serve immediately.
Expert Tips
- Use seedless cucumbers. They have tiny seeds that do not need to be removed. If using seeded cucumbers, scoop out the seeds before slicing so they don't water down the dressing.
- If cucumbers have waxy skin, peel the whole cucumber before adding it to the salad.
- Garnish with cilantro, parsley, or chives.
- This salad is best eaten the same day, but it will keep in the fridge for 2-3 days.
Serve cucumber salad with:
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📖 Recipe Card
Creamy Cucumber Salad
A fresh and crisp salad of cucumbers and onion tossed in a tangy, creamy dressing.
EQUIPMENT
Ingredients
- 2 English cucumbers
- ½ cup thinly sliced red onion
- ¼ cup mayonnaise (full-fat)
- ¼ cup sour cream (full-fat)
- 1½ tablespoons apple cider vinegar
- ½ teaspoon honey (or maple syrup)
- Kosher salt (to taste)
- black pepper (to taste)
Instructions
- Trim the ends off of the cucumber. Peel alternating strips for a visual pop if desired. Using a mandoline or sharp knife, cut the cucumbers and onion into thin slices, no more than ⅛-inch thick.
- In a mixing bowl, combine mayonnaise, sour cream, vinegar, and honey. Whisk together. Season to taste with salt and pepper.
- Add the cucumbers and onions to the dressing and toss to coat.
- Serve immediately. Store for 2-3 days in the fridge.
Notes
- Seedless cucumbers work best since they do not need to be de-seeded or peeled. If using waxy cucumbers, peel them first. If using seeded cucumbers, scoop out the seeds before slicing.
- Greek yogurt can be substituted for sour cream.
Nutrition
Calories: 105kcal | Carbohydrates: 6g | Protein: 1g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 10mg | Sodium: 65mg | Potassium: 183mg | Fiber: 1g | Sugar: 3g | Vitamin A: 171IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 0.3mg
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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